During the last ten years, Danish cuisine has gone through a tremendous transformation, initiated by 12 well-renowned Nordic chefs and their release of the so-called “New Nordic Kitchen Manifesto” in 2004.

The main driver for this was a common desire to change Nordic cuisine as cited in the Manisfesto: “As Nordic chefs we find that the time has now come for us to create a New Nordic Kitchen, which in virtue of its good taste and special character compares favourably with the standard of the greatest kitchens of the world.”

Based on this, the chefs collaborated on creating a new Nordic cuisine based on the ingredients and produce particular to the climates, landscapes and waters of the Nordic countries and reflecting the purity, freshness, simplicity, ethics and seasonal changes of the native food traditions and produce available.

In addition, the chefs worked to combine the best Nordic produce and culinary traditions with inspiration from abroad, to reinterpret traditional Nordic food and to create tasteful new Nordic dishes that could match those of the greatest kitchens of the world.

From Denmark, one of the founding chefs was René Redzepi who’s restaurant Noma, is today world renowned after having won the title as the world’s best restaurant four times in 2010, 2011, 2012 and 2014.

In spirit with the manifesto, Nordic and indeed Danish food is today vibrant, exciting and innovative, and the fact that Copenhagen boasts 15 Michelin starred restaurants speaks for itself.

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